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The low-down on lactose intolerance

Cara Cunningham, MINDI, Community Dietitian

Some tips for avoiding January sniffles

Cara Cunningham, MINDI, Community Dietitian

Keep festive fit this Christmas party season

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Cara Cunningham, MINDI, Community Dietitian

Some simple healthy eating tips for college students

Cara Cunningham, MINDI, Community Dietitian

Some tricks to reduce treats

This Halloween, most kids will go out trick or treating and this usually results in huge bag of goodies.

Healthy breakfast: an essential start to a child’s school day

 

If you’re serious about cycling - carbs are key

Cara Cunningham, MINDI, Community Dietitian

What you need to know about coeliac disease

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If you have recently been diagnosed with coeliac disease, it can be a daunting experience.

Go for golden

Acrylamide is a compound that is produced when many foods, particularly starchy foods, are cooked – or more importantly ‘browned’. Acrylamide has been found both in processed foods and also in foods cooked at home. The acrylamide forms when a food is roasted, toasted, grilled, or fried. Foods implicated would be toasted bread; potatoes, whether fried (chips or crisps) or roasted; vegetables (roasted or fried as veggie crisps); or other starchy foods like biscuits or crackers. All these foods develop acrylamide during the cooking process due to the ‘Maillard reaction’ which is the reason these foods go brown.

Slow down, you’re eating too fast!

Research has shown that children who eat too fast, eat more, and therefore are more prone to obesity. It is believed that eating too fast interferes with the body’s signalling system that tells the brain that you are full, and to stop eating when the stomach becomes full.

 

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